Old fashioned stewed short ribs just like Mama used to make! Surrounded with carrots and potatoes and baked to perfection! Tender and juicy, chuck full of flavor.
Beef Short Ribs, Stewed
Servings
6
servingsIngredients
4 lbs. beef short ribs
1 teaspoon salt
¼ teaspoon pepper
1/8 teaspoon smoked paprika
2 Tablespoons shortening (or bacon grease)
3 Tablespoons flour
2 cup beef broth
2 onions, chopped
1 clove garlic
4 potatoes, peeled and cut in half
4 carrots, peeled and cut in 2” chunks
3 celery tops (ribs with the leaves attached, each approx 4 inches long)
1 bay leaf
Preheat oven to 325 degrees. Brown ribs in shortening. Remove from pan. Add flour to drippings and make a “roux”. Add beef broth, salt, pepper, onions and garlic and simmer a few minutes until slightly thickened. Line a 9×13”pan with heavy duty foil. Place ribs, potatoes, carrots and celery tops in pan. Pour the “gravy” over all. Add the bay leaf. Cover tightly with aluminum foil, making a “pouch”. Bake at 325 degrees for 3 hours.
Directions
- Preheat oven to 325 degrees.
- Brown ribs in shortening or bacon grease and remove from pan.
- Add flour to drippings and make a “roux”, cooking until starting to brown.
- Add beef broth, salt, pepper,paprika, onions and garlic and simmer a few minutes until slightly thickened.
- Line a 9×13”pan with heavy duty foil, using enough foil to form a “pouch” over the meat and veggies.
- Place ribs, potatoes, carrots and celery tops in pan.
- Pour the “gravy” over all.
- Add the bay leaf.
- Cover tightly with aluminum foil, making a “pouch”.
- Bake at 325 degrees for 3 hours.
- 10. Remove from oven, carefully open foil pouch, remove and discard bay leaf and serve.
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